Buffalo Chicken Dip

This is a simple but delicious recipe I've modified from an original by Lauren Wanner. I like it's simplicity of ingredients and the great taste. It's a common request for parties. Alternatives: - I've tried using meat from a whole chicken. The dark meat makes the dish a little more moist but the time to clean the chicken negated any savings by not using chicken breast.

• Ready In: 50 mins
• Serves: 6

Ingredients

• 16  ounces chicken
• 6  ounces  frank's brand  hot sauce
• 6  ounces  softened light cream cheese
• 6  ounces  ranch dressing or 6  ounces  blue cheese dressing
• 6  ounces  shredded cheddar cheese

Directions

1. cut chicken into pieces so it's easy to shred later.
2. Cook chicken in water, bring to boil, cover and simmer 6-7 minutes, until done and easy to shred.
3. Cool the chicken, and then shed it with a fork. I've also shredded it by twisting a potatoe masher for a large batch.
4. Place all the incredients excelpt a portion of the shredded cheese, perhaps half, in a bowl and blend. Can use a mixer if you like.
5. Place the dip in an oven proof pan. top with remaining shredded cheese.
6. Bake at 350 degrees for 10-20 minutes (the cheese will melt, the center should be hot).
7. Serve the dip with tortilla chips. The scoops work well.
8. You can easily freeze and reheat for later parties. Reheating can take 30 minutes from thawed at 350 degrees.